Fancy Peanut Butter Chocolate-Chip Cookies

Peanut Butter Chocolate Chip Cookies: gluten-free, dairy-free, and delicious! - FitCakery.com 

Peanut Butter Chocolate Chip Cookies: gluten-free, dairy-free, and delicious! - FitCakery.com 

I just mentioned, in a post about very healthy pancakes, that I will be, once again, competing in a bikini competition.  I’m very excited.  Mostly about seeing my abs again.

Today, I’m going to take you on a slightly different path.  Hint: It involves carbs. 

I know, I know – this is not really *exactly* bikini-competition-preparation food.  BUT I kept the ingredients as clean as could be, even replacing ½ the sugar with Stevia, and these would be totally okay in moderation…

Peanut Butter Chocolate Chip Cookies: gluten-free, dairy-free, and delicious! - FitCakery.com 

Except when it comes to these… straight out of the oven.  Oi.  I have just a teensy bit of a harder time eating just ONE.  They’re called “fancy” for a reason.  Made with peanut butter and coconut oil, they have a beautiful crunchy outside and a chewy center – they just melt in your mouth.  In the midst of the peanut butter gooiness is a touch of smooth, melty chocolate and a hint of almond flavor from the amaretto.  And sometimes I like to make them extra fancy by adding crushed walnuts. 

Ooh.  That.  Is fancy.  It makes me want to say, just gorgeous, dahling, I love it.  In a fancy accent.

Peanut Butter Chocolate Chip Cookies: gluten-free, dairy-free, and delicious! - FitCakery.com 

But I can do this – I really CAN just eat one – but if these are just sitting out… waiting for me?  Then I have a harder time even waiting till the “right” time to eat one.  Like waiting until after a tough gym session when things like this help with recovery.

That's actually true! ->[Article by Mike Roussell] [My little word on carbs]

Carbs – yes, even sugars – help with recovery, especially when combined with protein + other nutritious foods.  That’s not to say we should go eating a whole BATCH of cookies, of course, but still.  Every little reason to eat a cookie is a win in my book.

Anyway, even though it’s hard not to eat lots of these, I know how to keep my portions in check.  Sharing makes people happy and leaves me with only the amount I want to have in my house.  That’s why I love to bring these to my friends at the gym.  And people there LOVE when I bring cookies! 

I don’t see a problem with this...

Peanut Butter Chocolate Chip Cookies: gluten-free, dairy-free, and delicious! - FitCakery.com 

These are also, as always, gifts for you.  I do hope you enjoy them as much as I do. 

Actually… I probably should just keep them to myself… these are just too healthy, that’s all.  These are mine.  MINE!

Orrrr that’s what I shouldn’t say.  I think I’ll just put a few in my refrigerator where I can’t see or smell them enough that they’ll taunt me, share the rest, and only eat one when I’ve done an excellent job with my eating and working out.  That okay?

Balancing goals, diet, and a sane lifestyle is certainly hard to do.  Still, balance is essential if we really want to achieve long-term goals.  Also, it’s that or live with some kind of life-vertigo…

Peanut Butter Chocolate Chip Cookies: gluten-free, dairy-free, and delicious! - FitCakery.com 

Fancy Gluten-Free PB Oatmeal Cookies

Ingredients:

  • 1 c. gluten-free oat flour

  • 1 c. brown rice flour
  • 2 T. tapioca flour
  • 1 c. gluten-free rolled oats
  • ½ tsp. salt
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 egg
  • 1 c. brown sugar (may substitute up to ½ c. stevia powder)
  • 2 T. amaretto liqueur (or ½ tsp. almond extract + 1 2/3 T. water)
  • 2 T. almond milk or water
  • ½ c. + 2 T (5 oz) peanut butter, room temperature or softened
  • 4 T. (2 oz) coconut oil, slightly melted
  • ¼ c. (2 oz) unsweetened applesauce, slightly warmed
  • 3-4 T. mini chocolate chips
  • 3 T. peanut butter chips (optional)
  • 2 T. crushed walnuts (optional)

Directions:

Preheat the oven to 350 degrees F.  Spray two large baking sheets with cooking spray.

Whisk together oat flour through baking soda in a large bowl.

In a blender, a mixer, or with a whisk, blend the egg through almond milk together until well combined.

Warm/soften the peanut butter, coconut oil, and applesauce by heating a bit to make them easier to blend – just don’t make them hot. (We don’t want the egg to cook yet!)  Blend/mix/whisk these ingredients into the egg mixture until well combined.

Mix the wet ingredients into the dry and mix just until everything comes together.  Mix in the chocolate chips and optional ingredients, if using.

Use a medium-sized scoop to portion out the cookies onto the prepared baking sheets.  Press them down flat with a fork or the back of the scoop.

Bake about 13-16 minutes, or until set and slightly browned.

Cool for about 5 minutes on the pan before transferring to a wire rack to cool fully.  You know, if you can resist eating them immediately.

Makes about 16 cookies.

Nutrition per cookie (using the ½ c. stevia, and without optional pb chips or walnuts): 221 calories; 10 g fat (1 g saturated); 28 carbs; 2 g fiber; 6 g protein